Koshari (Egyptian Rice, Lentils & Pasta)
Rice, lentils, pasta, and chickpeas piled in one bowl under a tangy tomato sauce, garlic-vinegar, and a heap of crispy fried onions — Egypt's national vegetarian dish. A hearty tangle of carbs and legumes, and the country's signature street food.
Ingredients
- Rice, beans & pasta
- Rice1 cup
- Brown lentils1 cup
- Macaroni · or short pasta1 cup
- Chickpeas · cooked/canned1 cup
- Vermicelli · optional0.5 cup
- Oil & salt
- Tomato sauce
- Tomatoes · canned or sauce400 g
- Minced garlic3 cloves
- Vinegar2 tbsp
- Cumin1 tsp
- Chili flakes0.5 tsp
- Garlic-vinegar sauce (daqa)
- Minced garlic3 cloves
- Vinegar3 tbsp
- Water2 tbsp
- Fried onions
- Onions · thinly sliced2
- Oil · for frying
Steps
- ⏲ 15 min
Thinly slice the onions and fry in oil until deep golden and crisp, then drain and lightly salt.
- ⏲ 20 min
Boil the lentils until tender (about 20 minutes); keep the cooking water.
- ⏲ 20 min
Toast the vermicelli in a little oil, add the rice, and cook it in the lentil water for a lentil rice.
- ⏲ 10 min
Boil the macaroni and drain.
- ⏲ 10 min
Tomato sauce: fry the garlic, add the tomatoes, cumin, chili, and vinegar, and reduce until thick. Mix the garlic-vinegar sauce.
- ⏲ 2 min
Layer lentil rice, then macaroni, lentils, and chickpeas in a bowl and spoon over the tomato sauce.
Pile on the fried onions and serve with the garlic-vinegar sauce.
Tips & Variations
Variations
- Spicy (shatta): Add more hot chili sauce.
- Quick version: Cook the rice, pasta, and lentils separately and use canned chickpeas.
- Gluten-free: Skip the pasta and use rice, lentils, and chickpeas.
- Extra onions: Double the fried onions — they're the heart of koshari.
Tips
- Crispy fried onions are koshari's signature — fry them deep golden for aroma.
- Cook the rice in the lentil water for deeper color and flavor.
- Keep the tomato sauce tangy with plenty of vinegar.
- Spoon on all the sauces right before eating and mix it all together.
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